Two news items have me on edge this morning. The first is the government’s arbitrary crack down on illegal immigrants. There is no clear policy or leadership regarding the overall role of immigrants in our economy and our society. After all, we are country built by and for immigrants. Ironically, the right side feels that there needs to be tough enforcement of illegals, yet they also want an environment that is pro business. Ask the folks at the Mi Pueblo Grocery chain how good the current enforcement is for their business. This morning, in the LA Times there was a report about how the authorities strongly suggested that the e-verify system be put in place for all of the grocery chain’s new hires. This has the largely Mexican employees and shoppers confused. Regardless of the current law, this is not good for this business. The Obama administration is behind all of the new crackdowns. His hand may be forced, but his prints are all over the place.
At the same time, the new legislation letting young illegals stay in the country is clogging the administration of the LA Unified school district which is already cash strapped and cut back to the quick. The Obama administration says that it is cool for those under 30 to stay for a few years and can work legally. Wonderful, except they have to prove that they graduated high school. There is no funding for the administration to provide such proof, so another toothless law makes another mess.
We need to start over with our approach to the constant influx of people that we are fortunate enough to have in this country and seriously reconsider the worth of all who reside here. The answers don’t fit on bumper stickers and it isn’t always going to be what everyone wants. That is the nature of a democracy. What we do need is reform that considers our future, our economy and the well being of all.
Living in Southern California has given me the ability to enjoy the simple food of the Mexican border states. Our kids crave equally a taco and a hamburger. We are fortunate for such bounty. Here is a “gourmet” taco. I would suggest using the tortilla from yesterday. If you would like it crispy, stick it in the oven for 10 minutes at 350, draped over a couple of the rungs on the oven rack.
- 4 Tortillas
- 1/2 Pound Fresh Tuna
- 1 Cup Pico de Gallo
- 1 Avocado
- 1/4 Cup Sour Cream
- 1 Tablespoon Olive Oil
- 1 Lime
- Cayenne Pepper
- Chef’s Knife
- Sauté Pan
- Mixing Bowl
- Cut the raw tuna in half, lengthwise, so you end up with two approximately 1/2 thick pieces.
- Heat the oil in the pan over medium-high heat.
- Sear the tuna on both sides, no more than a minute a side. Very lightly dust with cayenne.
- Let cool.
- Chop into cubes.
- Clean and cube the avocado.
- In a mixing bowl, add the tuna, pico de gallo (recipe from July 28) or commercial salsa, avocado and the juice of the lime. Gently mix. (If you are using commercial salsa, I suggest that you also add a couple of tablespoons chopped cilantro)
- Spoon mix into tortillas and serve with sour cream (optional).